Published on April 2nd, 2015 | by Chef's Corner


Let’s Hear it for our Chef of the Month!

Congratulations Suzanne Conaway!  Your Hazelnut Angel Puff Cookies looked just too good to resist that you are our March Chef’s Corner Winner!

Want to be next month’s winner?! E-mail your best recipe to recipes@magazinediscountcenter.com and you’ll win a $200 Restaurant.com gift card, in addition to a featured post on The Reader’s Edge and Magazine Discount Center’s Facebook!

Now let’s get to the good stuff!

3-4oz. hazelnuts
1 cup powdered sugar
I cup of sugar
Zest from 1/2 medium navel orange
4 egg whites at room temperature
Pinch of salt
Pinch of cream of tartar
1 tablespoon of orange juice

1. Roast hazelnuts on cookie sheet in oven for 350 degrees for 15 minutes.
2. Pour hazelnuts on rough tea towel; fold towel over hazelnuts and rub vigorously to remove the skins.
3. Let cool for 10 minutes.
4. Rub in towel again, then remove additional skins with your fingers. They do not have to be totally clean.
5. This next part works best with a food processor with a steel blade, Chop hazelnuts until they are coarsely chopped.
6. Mix nuts with with powdered sugar, and zest in a mixing bowl, and set aside.
7. Beat egg whites until they are frothy.
8. Continue to beat eggs and add cup of granulated sugar a little at a time, until stiff peaks form.
9. Mix in orange juice.
10. Fold in hazelnut mixture.
11. Set oven to 300 degrees.
12. Line cookie tray with parchment paper.
13. Scoop soup spoon size of hazelnut dough onto cookie tray.
14. Bake for 10 minutes, then set oven to 200 degrees.
15. Rotate cookie tray, and continue baking for 1 hour, let cool on parchment paper; and top with orange chocolate. (This is an added recipe which you can make following the recipe below)

Orange chocolate

3 oz of bittersweet chocolate
2 tablespoons unsalted butter
1 1/2 tablespoons orange juice
Remainder of zest from orange

1. Stir all ingredients together in a heavy saucepan over low heat until melted and smooth.
2. Pour silver dollar size dollops on cooled cookie puffs.
3. Refrigerate for one hour or until chocolate mixture is firm.


Here’s our winning chef’s finished product!


About our chef:

Suzanne is a 67-year old wife and grandma to 15 grand-kids!  She has been retired for six years from the city of Kansas City as a Senior Systems Analyst. She loves computers, but enjoys baking treats with her grand-kids more.

Be sure to send us your favorite recipe to recipes@magazinediscountcenter.com and you could win a $200 Restaurant.com gift card!

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